Follow us

Lentil Salad With Beets and Spinach

This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.

Ingredients

1 1/2 teaspoons sherry vinegar

1/2 teaspoon Dijon mustard

1/8 teaspoon black pepper

2 teaspoons olive oil

1/2 cup precooked lentils (such as Melissas)

1 Roasted Golden Beet, cut into 1/2-inch wedges

1 1/2 cups baby spinach

1 1/2 tablespoons chopped toasted walnuts

1 tablespoon crumbled Cotija cheese

Nutritional Information

Calories 388

Fat 21g

Satfat 4g

Unsatfat 16g

Protein 16g

Carbohydrate 36g

Fiber 14g

Sugars 10g

Added sugars 0g

Sodium 674mg

Calcium 19% DV

Potassium 12% DV

Calories 388

Fat 21g

Satfat 4g

Unsatfat 16g

Protein 16g

Carbohydrate 36g

Fiber 14g

Sugars 10g

Added sugars 0g

Sodium 674mg

Calcium 19% DV

Potassium 12% DV

How to Make It

Combine the vinegar, mustard, and pepper in a small bowl. Whisk in the oil until emulsified. Stir together the lentils, beets, and spinach in a bowl. Toss with the dressing. Top with the walnuts and cheese.

You May Like

Advertisement

Read More

Sign Up for our Newsletter

Join our newsletter for free recipes, healthy living inspiration, and special offers.